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Jul 18, 2008 08:05 AM

Green Chutney

I recently had Indian food for lunch and ordered the Green chutney and thought it was off the hook delicious. It was clearly cilantro based but Im really not sure what else was going on in it- surely some pepper and garlic.

Ive looked quickly at recipes online but theyre all over the place. Is there any recommendations for a solid quality authentic cilantro based Indian green chutney?


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  1. On one of the recent cilantro threads I posted a link to a video recipe for green chutney, also called 'hari chutney'. Since it is simply cilantro (or other green herb like mint) blended with typical Indian ingredients (chillies, ginger, garlic, etc) the exact proportions can vary quite a bit and still be 'authentic'. It also has a limited storage life, though the cooking the how-to-video suggested freezing it in cubes.

    This Chow recipe might be hotter than the one you had, but that could be modified:

      1. re: Leucadian

        That's the same video that I found on ''. Nice to see that Manjula has a lot of other recipes.

      2. Here is another version
        I like to use green mango in green chutney;hl=..." type="application/x-shockwave-flash" allowfullscreen="true" width="425" height="344"></embed></object>

        1. go crazy and mix it with tzatsiki and smear it on roast lamb on lavosh.


          (edit) probably a good facial rub as well.

          1. Wash and coarsely chop two bunches of cilantro and place into food processor. Add the juice of a small lime. Add about 1/2 cup peanuts (warn your guests about peanut allergies before can't taste it in there, but it definitely adds something good). Add one jalapeno chili (samonella be damned!) seeded and chopped. Add about a tablespoon of sugar, a tsp. of salt, and several garlic cloves, peeled and chopped.
            about a tsp. of cumin is nice too. Whirl the whole thing around in the food processor until the desired consistency; taste and adjust seasonings.

            2 Replies
            1. re: janetofreno

              desicated coconut, and ginger might be a nice addition to this.
              - also some amchur for a sour note.

              1. re: gordeaux

                funny, after I posted it I thought of the coconut.....